These Raspberry Thumbprint Cookies with Lemon Glaze are the perfect combination of buttery richness, fruity sweetness, and citrusy brightness. The tender, melt-in-your-mouth shortbread base cradles a sweet raspberry jam filling, while the zesty lemon glaze adds a refreshing contrast that enhances every bite.
Whether you’re baking for holidays, tea parties, or simply to satisfy a sweet craving, these cookies are an irresistible treat that will brighten up any occasion. The best part? They are simple to make with everyday ingredients!
Ingredients
For the Cookies (Makes about 24 cookies)
- 1 cup unsalted butter, softened – Provides a rich, tender texture.
- ⅔ cup granulated sugar – Adds the perfect amount of sweetness.
- 2 large egg yolks – Contributes to a softer, richer dough.
- 1 teaspoon vanilla extract – Enhances the flavor profile.
- 2 cups all-purpose flour – Forms the structure of the cookies.
- ½ teaspoon salt – Balances sweetness and enhances flavors.
- ½ cup raspberry jam – The sweet, fruity filling that complements the buttery cookies.
For the Lemon Glaze
- 1 cup powdered sugar – Creates a smooth, sweet glaze.
- 2-3 tablespoons fresh lemon juice – Adds a bright, tangy contrast.
- 1 teaspoon lemon zest – Intensifies the citrus aroma and flavor.
Step-by-Step Instructions
Step 1: Prepare the Cookie Dough (10 minutes)
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together butter and granulated sugar using a hand or stand mixer on medium speed until light and fluffy (about 2-3 minutes).
- Add egg yolks and vanilla extract, beating until fully incorporated.
- Gradually mix in the flour and salt, stirring until just combined. The dough should be soft but not sticky.
Step 2: Shape the Cookies (5 minutes)
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Use your thumb or the back of a spoon to create a small indentation in the center of each cookie.
- Fill each indentation with ½ teaspoon of raspberry jam, ensuring not to overfill.
Step 3: Bake the Cookies (12-15 minutes)
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 4: Prepare the Lemon Glaze (5 minutes)
- In a small bowl, whisk together:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Stir until smooth. Add more lemon juice for a thinner glaze or more powdered sugar for a thicker consistency.
Step 5: Glaze the Cookies (5 minutes)
- Once the cookies are completely cool, drizzle the lemon glaze over the tops using a spoon or a piping bag.
- Allow the glaze to set for about 10-15 minutes before serving.
Serving Suggestions
✔ With Tea or Coffee: These cookies pair wonderfully with Earl Grey tea, chamomile, or a cup of coffee.
✔ As a Dessert Platter Addition: Serve alongside shortbread cookies, macarons, or chocolate truffles.
✔ For Holiday Treats: Package them in a festive tin for a thoughtful homemade gift.
Baking Tips & Tricks
✔ For Softer Cookies: Slightly underbake them and let them cool completely for a tender bite.
✔ For Crispier Cookies: Bake for an extra 1-2 minutes until edges are slightly more golden.
✔ For Perfect Indentations: If the center puffs up during baking, gently press it down with a spoon while still warm.
✔ For a Different Filling: Swap raspberry jam for strawberry, apricot, or blackberry jam.
Substitutions & Variations
1. Make It Gluten-Free
- Use a 1:1 gluten-free all-purpose flour blend in place of regular flour.
2. Try a Different Glaze
- Instead of lemon glaze, drizzle with vanilla or almond glaze for a different flavor twist.
3. Add a Nutty Crunch
- Roll the cookie dough balls in chopped almonds, pecans, or walnuts before baking for added texture.
4. Use a Chocolate Drizzle
- Instead of glaze, drizzle with melted white or dark chocolate for a decadent touch.
Frequently Asked Questions (FAQs)
1. Can I make the dough ahead of time?
Yes! Prepare the dough and refrigerate it for up to 3 days. Let it sit at room temperature for 10-15 minutes before shaping and baking.
2. Can I freeze these cookies?
Yes! Once baked, allow them to cool completely and store in an airtight container in the freezer for up to 3 months.
3. How do I store leftover cookies?
- At room temperature: Store in an airtight container for up to 5 days.
- In the fridge: If you prefer a firmer texture, refrigerate for up to 7 days.
4. Can I use store-bought lemon juice?
Fresh lemon juice is best, but you can use bottled lemon juice in a pinch. However, fresh lemon zest is recommended for the best flavor.
5. How do I make the glaze thicker?
Simply add more powdered sugar until the desired consistency is reached.
Nutritional Information (Per Cookie – Approximate Values)
| Nutrient | Amount |
|---|---|
| Calories | 140-160 |
| Carbohydrates | 18g |
| Fat | 7g |
| Sugar | 9g |
| Protein | 2g |
Why You’ll Love This Recipe
✔ Easy to Make: Simple ingredients and minimal prep time.
✔ Delicious Flavor Combination: Sweet raspberry and tangy lemon create a perfect balance.
✔ Soft & Buttery Texture: A tender, melt-in-your-mouth cookie.
✔ Perfect for Any Occasion: Great for holidays, gifts, or everyday treats.
Conclusion
These Raspberry Thumbprint Cookies with Lemon Glaze are a delightful treat that combines buttery shortbread, fruity jam, and a tangy citrus glaze for an irresistible bite. They’re easy to make, visually stunning, and absolutely delicious—a must-try recipe for any cookie lover!
So, grab your ingredients and bake a batch today. These cookies are sure to be a hit at any gathering or a special treat just for yourself!